With notes of caramel, maple syrup, and spiced rum; this recipe for a holiday classic may just give Grandma's a run for her money.
In a stand mixer fitted with a paddle attachment, add the flour, salt, and sugar. Gently toss in the sliced butter so that it is evenly coated in the flour mixture.
Mix on low speed until the mixture resembles coarse crumbs about 3 minutes. Do not over mix and allow the butter and flour to form a dough at this point or it will be hard to incorporate the water into it.
Slowly drizzle the water into the mixing bowl and mix until fully incorporated. Mix well for about 1 minute or until the ingredients form a dough.
Remove the dough from the bowl and shape it into a flat circle about 1 inch thick. Wrap in plastic and chill for 10 minutes. Preheat the oven to 350°F/176°C.
Lightly spray the pie pan with non-stick spray. After chilling, remove the dough from the fridge and roll out on a floured surface until 1/8 inch thick or until large enough to cover the bottom and the sides of the pie pan. Lay the dough over the pan and gently press the dough into the bottom of the pie pan. You can use your fingers to crimp the edge of the crust.
Cut a piece of parchment paper larger than your pie crust to allow for a slight overhang. Place the parchment over your crust and pour the pie weights or dried beans on top. Place the prepared pie shell in the fridge to chill. Continue with the next steps to prepare the pecans.
Place both the chopped pecans and the whole pecans on a sheet tray lined with parchment paper. You may use the same tray but make sure they remain separated.
Once the crust has chilled, remove from the fridge and place it on the middle rack of the oven. Place the pecans on the top or bottom rack of the oven. Toast the pecans for 5 minutes.
After 5 minutes, remove only the pecans. Continue baking the pie crust for 40 minutes. While the pie crust bakes, you can continue to prepare the filling.
In a medium bowl, whisk the remaining filling ingredients until well combined. Set aside.
After 40 minutes, carefully remove the parchment and pie weights from the crust. Return the pie to the oven for 10-15 minutes. Baking the crust fully before adding the filling, prevents the crust from getting soggy. Once the crust is finished, lower the oven temperature to 325°F/162°C.
Place the chopped pecans into the crust first. Then arrange the halved pecans on top, in concentric circles for a nicer presentation.
Slowly pour the prepared filling into the crust, to avoid disturbing the arranged pecans. Ensure all the pecans are covered.
Bake the pie for 55 minutes. The pie should have little bubbles in the middle and just a little jiggle. You can continue baking in 5 minute increments if needed.
Remove the pie from the oven and allow to cool for at least 3 hours before serving. You can make the pie a day in advance and reserve in the fridge.
Serve with a scoop of ice cream or whipped cream if desired.
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